Instructions: Soak porcini mushrooms in the hot water for 30 minutes. Drain porcinis through a coffee filter or cheesecloth set over a mesh strainer in a bowl, to catch the liquid. Squeeze mushrooms dry, blot with paper towels and coarsely chop (reserve liquid for use later in this recipe).

Set a Dutch oven with a cover over medium-high heat. Add bacon and fry until crisp; remove bacon from Dutch oven and set aside for use later in this recipe.

Add the 1 tablespoon olive oil to the bacon drippings in the Dutch oven.

Increase heat to high, and brown pork cubes until golden and crusty. Add browned pork and any juices to reserved bacon.

Add the 2 tablespoons olive oil to the Dutch oven; reduce heat to medium, and saute the onion and garlic for 5 minutes, adjusting heat so garlic doesnt brown.

Add broth, the 1/2 cup reserved mushroom soaking liquid, vinegar, thyme, salt, pepper and reserved pork (with accumulated juices), bacon and mushrooms to Dutch oven. Bring to a boil. Reduce heat to a simmer and simmer for 1 hour and 45 minutes, or until most of the liquid is absorbed and meat is very tender.

Reduce heat to very low, add the half and half and cook until heated through.

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